Air Fryer Crispy Chickpeas
Ready in about 19 minutes.
Updated 7 September 2026
Chickpeas roasted until crunchy and popcorn-like, seasoned with smoky spice. The air fryer's rapid circulation dries them out beautifully so they turn addictively crisp, perfect as a snack, salad topper or protein-rich crouton swap.
Ingredients
- 1 tin (400g) chickpeas, drained and dried
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- Pinch of cayenne
Method
- 1Drain, rinse and thoroughly pat the chickpeas dry, removing loose skins.
- 2Toss with the oil and all the seasonings.
- 3Preheat the air fryer to 200°C (400°F).
- 4Air fry for 12-16 minutes, shaking every few minutes, until crunchy.
- 5Check near the end and pull them out once golden and rattling.
- 6Cool for five minutes to reach maximum crunch.
Tips for the best results
- Drying the chickpeas well is the single biggest factor for crispness.
- Season lightly before cooking and add delicate spices after to avoid burning.
- Eat the same day, as they soften once stored.
Frequently Asked Questions
What temperature and time for air fryer crispy chickpeas?+
Cook at 200°C / 400°F for 12-16 min, shake every 8 min.
Why did mine go soft?+
They were likely underdried or stored airtight while warm — let them cool fully in the open air.